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Kurosatsuma chicken, Kaga-style simmered dish

Low-Temperature Cooked Kurosatsuma Chicken

Local clams simmered in clear broth

Fat greenling, Yoshino-style kuzu-dusted

For the fat greenling yoshino-style kuzu-dusted dish, I use ainame, which becomes delicious heading into early summer, along with udo (mountain…

Smoked Cherry Salmon Grilled with Butterbur Miso; Bamboo Shoot Grilled with Kinome

This is the grilled course. For the smoked cherry salmon grilled with butterbur miso, the cherry salmon is steeped in clear, unroasted sesame oil…

Scallop and Shrimp, Spring Mountain Steamed

This is the clear-soup course. I believe the soup is the most brilliant dish in any course, so I place great importance on seasonal feeling and…

Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

This is the second of the seasonal vegetable courses. For the karasumi mochi, house-made karasumi is sandwiched between mochi, coated in batter, and…

Sea Bream Milt Tofu

As for the sea bream milt tofu: sea bream milt is delicious and carries a real sense of the season, and ideally we would like guests to enjoy it…

Young sweetfish with okara, conger eel sleeve-shaped sushi, stuffed grilled bamboo shoot, fava bean and sea urchin fritter, lily-bulb petals

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Fruit Pudding

This time, for the April sweets course, I made three dishes built around the theme of hanami. The fruit pudding was inspired by smooth custard…

Cherry Blossom Dōmyōji Yōkan

This time, for April's sweets, we made three desserts themed around cherry-blossom viewing. The Dōmyōji sakura yōkan — a jellied confection made with…

Scallop Olive Grill

For the scallop olive grill, at the restaurant we brush scallops with soy sauce, basting them as they grill, wrap them in nori, and serve them that…

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Bamboo Shoot Simmered Tosa-Style, Tilefish Chakin-Simmered, Tied Bracken Fern

This is the mixed simmered assortment course. The bamboo shoot simmered Tosa-style has its bitterness removed and is simmered with bonito flakes. New…

• ¥380

• Cook time 1 days

Ise Lobster

This is the grilled course. This time the Ise lobster was cooked sous-vide. The lobster is filleted, salted, and quickly blanched at 80°C using…

• Serves 5 · ¥9,500

• Cook time 1 hr

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Alfonsino baked with sake lees and cheese

As for the sake lees used in the kinmedai baked with sake lees and cheese: I obtain top-grade sake lees from breweries scattered around Kimitsu and…

Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce

For the sea bream roe and milt with grated daikon in shuto sauce: heat freshly grated raw daikon, combine it with shuto (salted bonito innards)…

Bamboo shoot grilled in a tofu wrap

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Saimaki prawn and spring-grade shiitake wrap, new burdock and cauliflower mushroom stuffed, clover-cut kabocha squash

The sakizuke is the very first dish served to the guest, and since I wanted to make an impactful dish, I devised a savory dashi and shincha…

Ball-shaped fritters with carrot, Japanese trefoil, and sakura shrimp, vinegar-cured barracuda deep-fried in a lattice of dried noodle strands, colorful fritter of long hijiki seaweed

This is the fried course. Frying the temari-age so it puffs up light and airy with air trapped inside takes skill, but if you fixate on getting a…

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min